Browse Publications

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    Impact of post-exercise fructose-maltodextrin ingestion on subsequent endurance performance

    Gareth Wallis, 5 Jun 2020, In: Frontiers in Nutrition. 7, 82.

    Research output: Contribution to journalArticlepeer-review

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    Industrially Relevant Canning Trials with a Sterilisation Time-Temperature Integrator

    Peter Fryer & Philip Cox, 1 Dec 2013, In: Food and Bioprocess Technology. 6, 12, p. 3433-3440 8 p.

    Research output: Contribution to journalArticlepeer-review

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    Inflammatory bowel diseases and food additives: to add fuel on the flames!

    Subrata Ghosh, 18 May 2019, In: Nutrients. 11, 5, 12 p., 1111.

    Research output: Contribution to journalReview articlepeer-review

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    Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance

    Valentina Prosapio & Ian Norton, 1 Jul 2017, In: LWT - Food Science and Technology. 80, p. 401-408 8 p.

    Research output: Contribution to journalArticlepeer-review

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    Influence of pH on fluid gels produced from egg and whey protein isolate

    Tom Mills & Ian Norton, Feb 2021, In: Food Hydrocolloids. 111, 106108.

    Research output: Contribution to journalArticlepeer-review

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    Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems

    Ian Norton & Tom Mills, Sep 2018, In: Food Biophysics. 13, 3, p. 304-315 12 p.

    Research output: Contribution to journalArticlepeer-review

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    Interfacial and emulsifying properties of mealworm protein at the oil/water interface

    Bettina Wolf, 1 Apr 2018, In: Food Hydrocolloids. 77, p. 57-65 9 p.

    Research output: Contribution to journalArticlepeer-review

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    Low temperature stability of surfactant systems

    Georgina Zimbitas, Melanie Britton & Serafim Bakalis, 1 Feb 2017, In: Trends in Food Science and Technology. 60, p. 23-30 8 p.

    Research output: Contribution to journalReview articlepeer-review

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    Lower grain nitrogen content of wheat at elevated CO2 can be improved through post-anthesis NH4 + supplement

    Michael Tausz, 1 Mar 2017, In: Journal of Cereal Science. 74, p. 79-85 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Mapping energy consumption in food manufacturing

    Serafim Bakalis, Peter Fryer & Estefania Lopez-Quiroga, Apr 2019, In: Trends in Food Science and Technology. 86, p. 270-280 11 p.

    Research output: Contribution to journalReview articlepeer-review

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    Material properties of ex vivo milk chocolate boluses examined in relation to texture perception

    Bettina Wolf, 1 Jun 2018, In: Food and Function. 9, 6, p. 3532-3546 15 p.

    Research output: Contribution to journalArticlepeer-review

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    Mechanistic study of equilibrium and kinetic behaviour of tea cream formation

    Edward Pelan, 1 Jan 1998, In: Food Hydrocolloids. 12, 1, p. 9-15 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Novel ultrasonic emulsification technologies

    Ian Norton, 14 Apr 2016, Gums and Stabilisers for the Food Industry 18 - Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Williams, P. & Phillips, G. (eds.). Royal Society of Chemistry, p. 87-98 12 p.

    Research output: Chapter in Book/Report/Conference proceedingConference contribution

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    Omega-3 Fatty Acids for Sport Performance—Are They Equally Beneficial for Athletes and Amateurs? A Narrative Review

    Andrew Blannin, 30 Nov 2020, In: Nutrients. 12, 12, 28 p., 3712.

    Research output: Contribution to journalArticlepeer-review